On Mar 12, 10:52 am, zxcvbob > wrote:
> Silvar Beitel wrote:
> > Went to my library's used book sale this morning, bright and early,
> > and grabbed a small stack of cookbooks. Spent a whopping $9. I was
> > in and out in ten minutes - you gotta work fast 'cause the used book
> > sellers show up in force and practically inhale books - a guy picking
> > through the cookbooks next to me already had at least 50 books stacked
> > up in "his" corner. But I digress.
>
> > There was a booklet called Quick and Easy Casseroles. "Over 100
> > superb recipes! Most are ready to bake in 15 minutes or less!"
>
> > Well, OK, I like casseroles, so I snarfed it up. On returning home, I
> > noticed the can of Durkee French Fried Onions next to the dish on the
> > cover picture. Sure enough, every one of those 100 recipes has Durkee
> > French Fried Onions in it. (You know, those fairly disgusting canned
> > things that top the "standard" Thanksgiving green bean casserole,
> > which of course is in this booklet.)
>
> > So I'm out 50 cents :-)
>
> > --
> > Silvar Beitel
>
> Can you just substitute buttered bread crumbs?
>
> Bob

Sure. Or home-made french fried onions, if one feels like going
through the trouble. Or perhaps good old crumbled potato chips. Same
with all the canned "cream-of" soups used in many of the recipes.
After all, we're not talking haute cuisine here :-)

I was just laughing at myself for not realizing that it was one big
advertisement for Durkee when I grabbed it.

Actually, here's a pretty tasty recipe from the booklet that I found
somewhere else and have made befo

Swiss Vegetable Medley

1 bag (16 ounces) frozen vegetable combination (broccoli, carrots,
cauliflower),
thawed and drained
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup (4 ounces) shredded Swiss cheese (divided)
1/3 cup sour cream
1/4 tsp. black pepper
1 jar (4 ounces) diced pimiento, drained (optional)
1 can (2.8 ounces) Durkee French Fried Onions

Preheat oven to 350 degrees F. In large bowl, combine vegetables,
soup, 1/2 cup of the cheese, the sour cream, pepper, pimiento, and 1/2
can French Fried Onions. Pour into shallow 1-quart casserole. Bake,
covered, at 350 degrees F for 30 minutes or until vegetables are
done. Sprinkle remaining cheese and onions in diagonal rows across
top. Bake, uncovered, 5 minutes or until onions are golden brown.
Makes 6 servings.

(I used fresh vegetables, blanched, and a white sauce and some chopped
mushrooms instead of the soup. I think I still used a can of their
onions, though.)

(It's not that I'm terribly averse to using canned soup and onions,
etc. - I just don't generally have them in my pantry.)

--
Silvar Beitel